Name: Chicken curry with lime leaf, lemongrass & mango
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian
Ingredients: 6 lime leaves (2 finely chopped and the centre vein discarded); 1 thumb-sized red chilli (deseeded if you don't like it too hot); 6 lemongrass stalks, tough outer leaves removed, finely chopped; 3cm piece ginger peeled; small pack coriander stems for the paste, reserve the leaves to serve; 2 tbsp soft brown sugar; 3 tbsp tamarind purée; 2 tsp vegetable oil; 400ml can coconut milk; 8 boneless, skinless chicken thighs halved; zest and juice 2 limes; 100g fine green bean; 2 small mangoes peeled and cut into 3cm pieces; cooked jasmine rice to serve

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Chicken curry with lime leaf, lemongrass & mango

Chicken curry with lime leaf, lemongrass & mango

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.2 out of 5.11 ratingsRate

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Use a fragrant curry paste as the base for this filling and flavourful curry with tropical fruit and citrussy notes

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Thai carrot & radish salad

A star rating of 4.8 out of 5.5 ratings

Toasted coconut rice

A star rating of 4.9 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

For the curry paste

6 lime leaves

(2 finely chopped and the centre vein discarded)
1 thumb-sized red chilli

(deseeded if you don't like it too hot)
6 lemongrass

stalks, tough outer leaves removed, finely chopped
3cm piece ginger

peeled
small pack coriander

stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind

purée

For the curry

2 tsp vegetable oil
400ml can coconut milk
8 boneless, skinless chicken thighs

halved
zest and juice 2 limes
100g fine green bean
2 small mangoes

peeled and cut into 3cm pieces
cooked jasmine rice

to serve

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Nutrition: per serving

kcal542
fat32g
saturates19g
carbs30g
sugars27g
fibre2g
protein35g
salt0.1g

Method

step 1

Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
step 2

Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
step 3

Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

Recipe from Good Food magazine, January 2014

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A star rating of 4.2 out of 5.11 ratings

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